Other Casserole ingredients:

10tortillas10 to 12 tortillas, I used Ezekial sprouted grain tortillas but any tortilla would work great

Directions

Enchilada Sauce:

Place all of the enchilada sauce ingredients in the slow cooker.

Cook on low 6 to 8 hours.

Casserole assembly:

Use a large 9″ x 13″ casserole dish or two smaller casseroles. Two 9″ x 9″ casseroles work great. Just divide the tortillas and ingredients evenly when assembling.

Put a little sauce in the bottom of the casserole dish. You will see the bottom of the glass dish through the sauce. It is just a thin coating.

Lay out your tortilla and put a little of the corn, beans and vegan cheese down the middle. You do not have much filling in enchiladas so eyeball the amounts or make little piles to make sure you have enough filling for all your tortillas.

Roll up tight and place side by side in the casserole dish.

Pour the remaining sauce over the whole casserole. Cover completely and let it go down on the inside of the dish too.

Sprinkle a little bit of the cheese on top.

Bake at 350° for 35 to 40 minutes.

You have three options for freezing.

First you can freeze the sauce before making the enchiladas and save it for a future casserole.

Second you can freeze the casserole before baking.

Third you can freeze the leftovers.

All of the freezing methods are explained on my page Preparing food for the Freezer.

Recipe Notes

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. If it is just the sauce you are working with then assemble the casserole and bake as explained above. If you are cooking the casserole after freezing then take it out of the fridge about a an half hour to an hour before baking to let become closer to room temperature. Cover with foil and bake 30 minutes. Remove the foil and bake another 15 minutes.